Sinai Sour
Sinai Sour, All-Grain
(10 gallons/38 L, all-grain)
OG = 1.047 FG = 1.004
ABV = 5.6%
Ingredients
10 lbs. (4.5 kg) purple Egyptian barley
5 lbs. (2.3 kg) smoked, acidulated emmer wheat
1 lb. (0.45 kg) rice hulls
4 cups desert dates
4 cups Israeli golden raisins
4 cups sycamore figs
2 cups prickly juniper berries
6 oz. (170 g) carob fruit (~2 cups)
½ cup black cumin
½ cup Hojari frankincense
4 cups Yemeni Sidr honey
Primer yeast [can substitute Wyeast 2565 (Kölsch) or SafAle K-97]
Step by step
I started by malting, acidulating, and smoking the emmer wheat. Also, in individual jars, soak the dates, figs, raisins, juniper berries, and carob fruit in just enough water to cover.
On brew day, crush barley and emmer wheat and combine with rice hulls for a step mash beginning with a 30-minute protein rest at 131 °F (55 °C). Follow with 30-minute rests at 147 °F (64 °C) and 157 °F (69 °C). Mash out at 172 °F (78 °C) and sparge to collect 11.5 gallons (43.5 L) in the kettle.
Remove the soaked adjuncts and set the liquid aside for later. Add all of the adjuncts with the exception of the honey and frankincense to the boil kettle and boil for 60 minutes.
Cool to 95 °F (35 °C) and stir in the liquid from the soaked adjuncts as well as the honey and frankincense. Cover and allow to cool to room temperature overnight.
Transfer wort to a sanitized fermenter for two days to allow to sour. Then pitch yeast and allow to ferment/rest for one month before transferring to a secondary to condition an additional two weeks.
Bottle without the addition of priming sugar.
